Spicy Balsamic Glazed Grilled Lamb Loin Chops are simple to make but packed with a delicious flavor.
This is the perfect recipe for when you need something quick to make on a weeknight or to serve at dinner parties.
These lamb loin chops are marinated overnight, grilled to perfection, then covered with a spicy balsamic glaze, and served with tomatoes and Burrata cheese.
Whether you need a quick recipe or want to try out a recipe for date night, spicy balsamic glazed loin chops will quickly become your go-to.
What is the difference between lamb loin chops and lamb chops?
There are three cuts of lamb chops – rib chop, loin chop, and shoulder shop.
When you think of a lamb chop, do you think of the meat with a thin bone that resembles a lollipop? This specific cut of meat is called the rib chop.
This cut of meat is tender, has a mild flavor, and is also the most expensive cut.
Lamb loin chops are usually cut thick and resemble a t-bone steak. They are typically cut between an inch and a half thick, allowing for a crisp outside and a soft and tender middle.
A loin chop has much more meat than a rib chop but is far less expensive.
This delicious cut of meat is what I use for the Spicy Balsamic Glazed Grilled Lamb Loin Chop recipe.
There is also the shoulder chop, which is the least expensive but is equally mouth-watering.
This cut is slightly less tender but has a bolder flavor than the rib or loin chop. It is less lean and contains a little more fat than the cuts above.
What is the perfect cooking temperature?
To read the internal temperature of your lamb chops, insert a meat thermometer into the meat’s center (or thickest part).
For medium rare – the internal temperature is around 120 F.
For medium – the internal temperature is around 140 F.
The hotter the temperature, the tougher the meat will get. If you prefer them to be cooked longer, keep the chops on the grill for a few more minutes and then flip.
How to store leftover lamb loin chops?
There are two ways that you can store your leftover lamb chops. First is to put them in an airtight container, or you can wrap them with aluminum foil and put them in the refrigerator.
They will last for three to four days. I don’t recommend freezing leftover lamb chops.
How do I reheat lamb chops?
The best way to reheat leftover loin chops is in a skillet on medium-low heat. I like to add a tablespoon of butter to the pan.
Once the butter has melted, place your leftover lamb chop in the pan, cover with a lid for about 5 minutes, and then flip.
Microwaving your leftover lamb chops will not heat evenly and make your leftovers tough instead of keeping the center tender.
What sides go well with grilled lamb loin chops?
- For best results, let the lamb come to room temperature before grilling.
- Be sure to let your lamb chops rest for about 5-10 minutes before serving.
- Give your grill plenty of time to heat up before starting to cook your lamb chops, do not place your lamb chops on a cold grill.
- Use both fresh thyme and rosemary for the best results.
How to make Spicy Balsamic Glazed Grill Lamb Loin Chops?
First, remove the lamb chops from the packaging and pat dry with a paper towel. Prepare the marinade in a large bowl, add the lamb chops and combine.
I recommend letting your lamb chops marinate for as little as a few hours but overnight is ideal.
Then, remove the lamb chops from the bowl and reserve the marinade.
Grill the lamb chops over medium-high heat until they reach an internal temperature of about 100 degrees F.
Next, brush the reserved marinade over the chops flipping to cover both sides.
Continue cooking until the lamb reaches an internal temp of 125 degrees F. remove from the grill and let rest for 5-10 minutes.
Serve with sliced tomatoes and burrata cheese, then drizzle with a balsamic glaze.
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Spicy Balsamic Glazed Grill Lamb Loin Chops
- 3 lbs Lamb Loin Chops
- 6 oz Burrata Cheese
- 3 Roma Tomatoes
- 1 tbsp Balsamic Glaze
- Remove the lamb chops from the packaging and pat dry with a paper towel. Prepare the marinade in a large bowl then add the lamb chops in and combine.
- Let lamb marinate for as little as a few hours but overnight is ideal.
- Remove the lamb chops from the bowl and reserve the marinade.
- Grill the lamb chops over medium high heat until they reach an internal temperature of about 100 degrees F. Next begin brushing the reserved marinade over the chops flipping to cover both sides.
- Continue cooking until the lamb reaches and internal temp of 125 degrees F. remove from the grill and let rest for 5-10 minutes
- Serve with sliced tomatoes and burrata cheese then drizzle with a balsamic glaze.